Pastry

What type of flour is best suited for making puff pastry?

• Soft flour (HALO)
• Medium flour (EPIC)
• Strong or High Grade flour (BETA)
• All-purpose flour

When making puff pastry, what is the minimum resting time between turns?

• 15 minutes
• 20 minutes
• 25 minutes
• 30 minutes

At what temperature should savoury puff pastry varieties be baked?

• 180°C
• 200°C
• 210°C
• 220°C

Which method is used to add fat to flour when making sweet pastry?

• Lamination
• Boiling
• Both creaming and rubbing in
• Folding

What is the primary characteristic of phyllo pastry?

• Thick and dense layers
• Tissue-thin sheets
• Crumbly texture
• Raised and puffy texture

What is the correct ratio of flour to fat in short paste?

• 1:1
• 2:1
• 3:1
• 1:2

Which type of flour is required for choux pastry?

• Strong flour
• Soft flour
• Medium flour
• Any type of flour

What temperature must be maintained for choux paste baking?

• 180°C
• 200°C
• 210°C
• 220°C

What is 'Shreddo' in relation to suet paste?

• A mixing technique
• A commercial form of suet
• A type of shortening
• A finishing method

How long can puff pastry be stored in the freezer?

• One month
• Three months
• Six months
• One year